Roasted pumpkin with nuts and manchego cheese

Celebrate the little joys in life like roasting pumpkins — all year round! In this versatile low-carb meal, pumpkins collapse into roasted amazingness together with hazelnuts and melted manchego cheese. Quick and easy, perfect as a light vegetarian meal in itself or as a side dish for meat, poultry or fish. Warm and comforting, like a big hug.

Roasted pumpkin with nuts and manchego cheese

Celebrate the little joys in life like roasting pumpkins — all year round! In this versatile low-carb meal, pumpkins collapse into roasted amazingness together with hazelnuts and melted manchego cheese. Quick and easy, perfect as a light vegetarian meal in itself or as a side dish for meat, poultry or fish. Warm and comforting, like a big hug.

Instructions

Slice the pumpkin into wedges, around 1 inches (2,5 cm) thick. You can peel off the skin with a sharp knife or just leave it on and peel after serving.

Brush with oil on both sides. Salt and pepper to taste. Place them in a pan and bake for 15 minutes or until the pumpkin wedges get soft.

Chop the nuts roughly with a knife and combine with chopped parsley, shredded manchego and rosemary or dried thyme.

Remove the pumpkin from the oven. Spread the herbs and nuts on top and gratinate until the cheese is starting to melt.

Serve with leafy greens and a splash of olive oil or a dressing of your choice.

Tip!

Manchego is one of Spain's best known cheeses, made of ewe's milk. It has a slightly sour nutty-buttery taste and it's perfect for gratinating. However, if you don't have manchego, feel free to use any other cheese you have access to. How about some cheddar, blue cheese or feta?

Keep in mind that nuts are heat-sensitive, so they should not get burnt while gratinating.